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Texas Sheet Cake Cupcake Recipe Really Into This

Texas Sheet Cake Cupcake Recipe

This is our go-to birthday cake & a perfect cake for any party! I've adapted this by using my grandmother's recipe as well as Joy the Baker's recipe. 



  • 1 Cup Unsalted Butter 2 Sticks
  • 6 Tbsp Unsweetened Cocoa Powder
  • 1 Cup Water or Hot Coffee
  • 2 Cups All Purpose Flour
  • 2 Cups Sugar
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2 Large Eggs
  • 1/2 Cup Sour Cream
  • 2 Tsp Vanilla Extract

* Frosting:

  • 1/2 Cup Unsalted Butter 1 Stick
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/3 Cup Evaporated Milk
  • 4-5 Cups Powdered Sugar Sifted
  • 1 Tsp Vanilla Extract
  • 1 Cup Chopped Pecans Optional


The Cake

  1. Preheat your oven to 350 degrees F. Butter & flour a half sheet pan (15x11) or prepare a cupcake pan.

  2. Heat the butter, cocoa & water over medium heat & whisk until the butter is melted. Remove from the heat.

  3. In a large bowl, whisk the flour, sugar, baking soda and salt together.
  4. Add the warm cocoa mixture to the flour & fold in with a rubber spatula.
  5. Whisk the eggs in one at a time. Add the sour cream & lastly, the vanilla.

  6. Add the sour cream, then the vanilla.

  7. Pour the batter into your greased pan or lined cupcake pan and bake for approximately 20 minutes.


  1. Melt the butter, cocoa, and evaporated milk in a saucepan over medium heat.

  2. When melted, remove from heat & whisk in the sifted powdered sugar.
  3. Add the vanilla last & adjust your milk/sugar ratio to create a pourable, icing.
  4. If you like, you may add the nuts here.

  5. As soon as the cake is finished, remove from the oven & top with the warm frosting. Serve when cooled, if you can wait that long!